Pumpkin Banana Muffins

While I was pondering what to make for the children this morning for breakfast on Saturday, I noticed that I had a few bananas that were well on their way to gross, so I thought about making some banana bread, but my usual recipe takes a little over an hour to bake, and that’s not including prep time. I was already hearing the “Mommy, I’m huunnnngggrrryyyy” whines, so I knew that wouldn’t work. I decided to convert the recipe to a muffin so that the cook time would be considerably shortened. When I opened the fridge to get out the eggs and yogurt, I realized that I still had some pumpkin puree leftover from when I made a pie last week. On the spur of the moment, I decided to experiment and what follows is the result. 🙂

Mmmmm…..Pumpkin Banana Muffins. Yum. These turned out so moist and great, that even Hubs ate them (THREE of them) and he is generally NOT a muffin man.Want to make some of your very own?

You’ll Need: 

  • 3-3 1/2 ripe bananas, mashed
  • 2 eggs
  • 1/3 cup unsweetened applesauce
  • pumpkin puree (about the equivalent of one can…or you can just buy a can!)
  • 1/2 cup honey
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups unbleached, all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Preheat the oven to 350 degrees and grease your muffin pan.

I threw the bananas, pumpkin puree, eggs, honey, brown sugar, vanilla, and the applesauce into my food processor and turned it on low just until it was all combined.

Then I put all the dry ingredients together in a large mixing bowl and whisked it all together.

Add the banana mixture to the flour mixture and stir until combined.  I use an ice cream scoop to equally distribute the batter to the 12 compartments of the muffin tin.  Bake for about 20-25 minutes or until done.

Hubs suggested that next time I throw in some walnuts or maybe make a streusel to go on top, but I think these were perfect the way they were!  Mmmmm…. A great way to use up the fall harvest!

This post is also listed at:

Tempt my Tummy Tuesdays


  1. Yum, may have to try these, and share. 🙂

  2. Wow, these look terrific..Nom Nom Nom..I’m officially following ya from muffin Mondays..Loving your blog..I’m Marilyn via http://theartsygirlconnection.blogspot.com . Really hope you can stop in and say hello sometime..TY..

  3. This looks SO delicious, I’m book-marking this to make for later! I found you via Tempt my Tummy Tuesday. I’m your newest follower and would love a “follow back”!

    Have a great week,

    Jillian @ http://www.foodfolksandfun.blogspot.com

    P.S. I have an awesome TOMS SHOES giveaway going on right now.

  4. This looks fabulous! Thanks for sharing!

  5. Looks delicious! Thanks for sharing this recipe. 🙂 Stopping by via the Raising Homemakers Link-Up. 🙂

    Love and blessings,

    {Blog} http://homemakingintern.blogspot.com

  6. Dusty, this looks great! I just put over ripe bananas in the freezer today and I bough pumpkin puree today!! It is like I was MEANT to cook these tomorrow! I think I shall. Thanks for the recipe and linking to TMTT.

  7. These look so good and are perfect for this time of year! Thanks so much for linking them up at Muffin Monday!

  8. mmm I think I need to get some bananas!

    BTW I’m having a recipe link up at http://blog.thesingingsparrow.com/

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